Recipes...

I’m on board with this idea!

I think if we get enough recipes here, that would be a start! I’m not a fan of baking but I love dinners and great salads.

I’m in.
I try to cook as healthy and low fat as possible. Any theme, such as dinner, etc. or just favorite recipes?

I think it is a great idea. I love salads as well. I feel like, I cook the same old stuff.

I would like to make something with curry. I had a really good recipe for curry chicken , I can’t fined it.

hello ladies, I’m looking for a delish chicken parmesan recipe, not too good of a cook but love to try new stuff.

Thanks,

I’d love to help with the cook book I have a ton of recipes!  

                                      Kate

I’ve got a low fat cooking tip for vegetables. Take a wide but fairly shallot saute pan with a lid, add 2 cloves crushed garlic, 1 Tb. olive oil, salt and pepper and about a cup of water. Simmer it for about 10 minutes just to flavor the liquid. Add vegetables, tonight I had a lot of asparagus. Simmer gently until the vegetables are tender. Drain. The veggies will be well flavored without a lot of fat.

Honey Baked Chicken (with curry)
4 chicken breasts
1/3 c melted BUTTER (not marg.)
1/3 c honey
2 tsp brown mustard
1 tsp curry powder
1/2 tsp salt (optional)
Mix last 5 ingredients together and baste chicken; bake at 350 for 1 hr 15 minutes, basting every 15–20 mins. This is SO yummy. We also like to use it when grilling. I serve it with rice, and steamed veggies.  

I LOVE to cook, and catered some for a short time before I calculated just how little I was actually making per hour. Then I decided it wasn’t worth the stress! :)

Gianduja is the pride of Piedmont!

Giandu-who? I know you’ve seen the word. It became all the rage a few years ago. Fine chocolate houses all over the world were touting it and singing its praises.

So what the heck is it?

Gianduja, pronounced zhahn-DOO-yuh, is simply a mixture of finely ground hazelnuts and chocolate. If you’ve ever had Nutella, and personally I could just sit and eat it with a spoon right out of the jar, you’ve had a version of gianduja.

In the Piedmont region of Italy, Turin I believe, a confectioner named Pierre Paul Caffarel found that the mid 1800’s were a tough time to acquire the cocoa needed to produce his chocolates. Hazelnuts, on the other hand, were plentiful. So, in a move to not only stretch the lira and use a widely abundant local product but also to combat the inconsistent cocoa supply, he finely ground hazelnuts and blended the paste with melted, tempered chocolate. The new confection was named gianduja after the quintessential piedmontese carnival character.

Traditional gianduja is made with a combination of hazelnut and almond paste. It’s commonly cut into pieces and wrapped in gold foil. The texture is somewhat like eating the inside of a peanut butter cup.

Being a confectioner myself and in the spirit of Pierre Paul Caffarel, I also make gianduja but I make mine with the widely available nut in my part of the world, macadamia nut. I also like to pipe mine into truffle shells and use it as a filling.

So, here’s my recipe using gianduja:

Peel and cut a pineapple into 1/2 inch rounds
Brush with a little vegetable oil
Grill lightly on each side to warm the pineapple and bring out the sugar
Arrange on a pretty platter
Warm some Nutella gently in a microwave
Drizzle (pour!) over the pineapple slices
Top with chopped hazelnuts that you’ve lightly toasted in a dry skillet

Mangia!